Piquant Pineapple Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
389
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams onions (red)
- 500 grams onions (white)
- 250 grams Pineapple
- 1 chili pepper (small)
- 2 Tbsps Fresh herbs (such as parsley, lemon balm)
- 125 grams Mayonnaise
- 100 grams Sour cream
- salt
- peppers
- 2 tsps Curry powder (mild)
- 3 Tbsps Pineapple juice
Preparation steps
1.
Peel the onions and slice into thin rings. Cut the pineapple into small pieces. Rinse and pat dry the chile, then cut lengthwise, remove the seeds and ribs, and finely chop. Rinse and shake dry the herbs, pluck the leaves from the stems and finely chop.
2.
Mix the fruit and vegetables with the herbs in a bowl. Combine the mayonnaise, sour cream, spices and pineapple juice and mix well Arrange the salad on 4 serving plates and drizzle with the dressing. Garnish with lemon balm leaves. Serve immediately.
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